In a medium to large mixing bowl combine 10 oz. pineapple or apricot preserves, 10 oz. apple jelly, 5 oz. jar of horseradish, 1.37 oz. can of dry mustard, and 1 tablespoon black pepper. Combine thoroughly, and ladle as much sauce as desired over the softened cream cheese. Serve with crackers. The Jezebel sauce will keep one month in the refrigerator, when stored in a jar (clean mayonnaise jar, for example). This is an *amazing* sauce! Don't miss out on this adventure!!!